Directions

Preheat an outdoor grill for medium-high heat.

Slice the top off of the head of cabbage so that it will sit flat with the cored side up. Place the butter, ice cube and garlic into the hole where the core used to be. Season with salt and pepper. Wrap tightly with foil, sealing at the top of the head.

Place wrapped cabbage core side down directly on the grate. Let cook for 25 to 30 minutes, or until tender. Slice into wedges, and serve.

Most Helpful Positive Review

Most Helpful Critical Review

May 24, 2010

Maybe it's our grill, but the butter and even the ice cube never melted after 30 min. on med-high. Most of the cabbage is not even cooked, so we are putting it in the oven now as I write this review. I'm sure the flavors will be fine, so I am giving the recipe 2 stars. I will be sticking to another recipe on this site where you cut the cabbage into wedges, season, wrap in foil, and put on the grill.

I love this! I spread a little bit of olive oil instead of the butter, and since I make one wedge at a time for myself, I don't need the ice cube. It still comes out great and I've made this many times since trying it the first time!

I didn't get to try this..but only because my husband ate it all. =0. He loved it! Well before everyone thinks that he is a pig (actually he is almost a clone of Nick Cage), I scaled the recipe down to use the 1/4 of a "small" head of cabbage that was left over. He said that it was really good & to do a repeat, which is all good to me! Thanks Gail!

This is a great recipe. The only thing I did different was also wrap strips of bacon around the cabbage head. You don't even need to slice it when it's done because it falls apart. I also tried cooking the wedges in a disposable foil pan covered with foil. This worked well also.

I have been making this recipe for five years now instead of garlic i use about 5 beef boulion cubes, talk about amazing. We usually grill tri-tip so i put this on 30 minutes before the steak when the steak is done the cabbage is ready. I will have to try it with garlic because I am a garlic nut. Thank you!

have tried this recipes several times and love it. I also have made some adjustments for our tastes. I like using red cabbage, core it out enough to stuff with a fresh smoked saugage, leaving skin on or off (I've done both ways) grill heavily wrapped in foil for an hour...talk about nice flavor! Serve with fresh perogi. smiles

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.